Food Technology

By Helen Reid and Andy Parsons | Posted: Wednesday June 24, 2020

Food Technology and Hospitality students have been busy in the kitchen since our return to school eager to roll up their sleeves and do some cooking.

The senior Food Tech students have finished making their choux pastry, and lemon meringue pies and have tried a variety of preserving techniques. One student looked at ways to preserve beetroot and made some beetroot chips, chutney and even some beetroot ice cream. Other students made lemon curd, lemon cordial and lemon jubes as well as kiwifruit jam, stewed apples and chutney so some parents have enjoyed tasting their child’s preserves.

They are now working on new assignments based on bread and making bagels, bread rolls, and steamed pork buns.

The year 10 students have been learning about foods from different cultures making emapandas, phad thai, samosas and lamingtons and now must develop recipes form their chosen country.

Year 9 students have been studying about their own culture. They have put a lot of work into working out their designs that would reflect something about themselves. They then made, decorated and assembled their gingerbread whares with awesome results.

Earlier this term the Technology Department said farewell to a long-serving member of staff. Maryann Hillis has been our Food Technology Technician 19 years and has been an integral part of the redevelopment and success of this specialist area. She will be remembered fondly by both staff and students for her efficient but kind and caring approach to her work. 

We wish Maryann all the best in her new adventures. 

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